Rui Curry

Indulge in a fragrant Rui Curry, where tender Rohu fish swims in a rich blend of mustard oil, spices, and fresh herbs. This Bengali delight is perfect for a cozy weeknight dinner or a special family gathering.

• 500 grams Rui fish (Rohu)
• 2 tablespoons mustard oil
• 1 large onion
• 2 tablespoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 2 green green chilies
• 1 cup water
• to taste salt
• 1 tablespoon chopped coriander leaves

Method

1. 1

   Marinate the Rui fish pieces with turmeric powder and salt. Set aside for about 10 minutes.

2. 2

   In a large pan, heat the mustard oil over medium heat. Once hot, add the marinated fish pieces and fry until golden brown on both sides. Remove and set aside.

3. 3

   In the same oil, add the sliced onions and sauté until they turn golden brown.

4. 4

   Add the ginger-garlic paste, cumin powder, coriander powder, and remaining turmeric powder. Cook for 2-3 minutes until the spices are fragrant.

5. 5

   Pour in the water and bring the mixture to a boil. Add the fried fish pieces and green chilies. Cover and simmer for 10-15 minutes, allowing the flavors to meld.

6. 6

   Taste and adjust salt as necessary. Once the curry reaches your desired consistency, remove from heat.

7. 7

   Garnish with chopped coriander leaves before serving.

8. 8

   Serve hot with steamed rice or parathas.